|1.||Live yeast Opara||20 Column|
|2.||Flour Opara||100 Column|
|3.||Sugar Opara||1 Tsp|
|4.||Milk Opara||180 Ml|
|5.||Flour Dough||400 Column|
|6.||Chicken egg Dough||2 PC.|
|7.||Egg yolk Dough||1 PC.|
|8.||Butter Dough||80 Column|
|9.||Sugar Dough||100 Column|
|10.||Vanilla Dough||1 Tsp|
|11.||Salt Dough||1 Tsp|
|12.||Raisins Dough||100 Column|
|13.||Chicken Egg Protein Glaze||1 PC.|
|14.||Powdered sugar Glaze||100 Column|
|15.||Lemon juice Glaze||1 Tsp|
Pour warm milk into a deep bowl, add sugar and yeast, mix well until the yeast and sugar are completely dissolved. Pour in flour, mix. Cover and leave in a warm place for 20 minutes.
Transfer the eggs and yolk into a deep bowl, add sugar, salt, vanilla and beat with a mixer until lush foam. Then pour in the melted butter and whisk again.
Transfer the dough into the egg mixture and mix. Then, in several sets, add flour and knead the dough. It should be sticky and tender.
Grease your hands with vegetable oil and knead the dough for 10 minutes, during which time it will stop sticking to your hands.
Lubricate a clean deep bowl with vegetable oil, put the dough in it, cover with a towel and leave to approach in a warm place for 1.5 hours.
Wash the dough a little with your hands, then add the raisins and knead so that the raisins are evenly distributed throughout the dough.
From the dough, make balls and place them in the baking dish, cover with a towel and leave to approach for 1 hour.
Bake at 180 degrees for 30-40 minutes. Cool the finished cakes.
For glaze, beat the protein with powdered sugar and lemon juice, it should turn out to be viscous and uniform.
Cover the Easter cakes with glaze, decorate with multi-colored sprinkles and leave at room temperature to dry the glaze. Bon appetit !!!